Avocado Toast with Poached Eggs

Instructions

1. Prepare the avocado spread
   Scoop the avocado flesh into a medium bowl. Add the lemon juice, 1 tablespoon of olive oil, salt, and pepper. Mash with a fork until slightly chunky but spreadable. Taste and adjust seasoning if needed.
2. Toast the bread
   Brush both sides of the bread slices with the remaining olive oil. Toast in a toaster, oven (350°F/175°C for 5 minutes), or in a skillet over medium heat until golden brown and crisp around the edges.
3. Poach the eggs
   Fill a medium saucepan with water (about 3 inches deep) and bring to a gentle simmer. Add white vinegar. Create a gentle whirlpool in the water with a spoon. Crack each egg into a small cup, then carefully slip it into the swirling water. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain excess water.
4. Assemble the toast
   Spread the mashed avocado mixture evenly over each slice of toasted bread. Carefully place a poached egg on top of each toast. Sprinkle with salt, pepper, red pepper flakes, and smoked paprika if using.
5. Garnish and serve
   Garnish with fresh chives and drizzle with a little extra olive oil. Serve immediately while the toast is still warm and the egg yolk is runny.